Chocolate Truffles

Yummy choccy guilt free truffles,

fun, quick and easy peasy to make..

Ingredients

100g dates - soaked for few hours

50g raisins - soaked for few hours

1 cup ground hazelnuts

3 tbsp cocoa powder
handful of goji berries

sesame seed, dessicated coconut and extra cocoa for rolling..

Blend together dates, raisins, ground hazelnuts, cocoa powder and goji berries until all combined in a uniformed dough. Break off small bits of mix and roll in your hands to form a magical truffle, then roll into preferred rolling mix, I used a mix of all three..sesame seeds, dessicated coconut and cocoa powder.

You could also try rolling in dry nuts/fruits such as chopped goji berries or apricots.

These are muchos delicia!

Great little power balls of energy when you're on the go too.

Hope you have fun making them.

Truffle love 

xx

Hummingbird Cake

I was inspired to make this cake when I came across the recipe in this lovely book..(http://www.amazon.co.uk/Cake-Angels-Amazing-gluten-wheat/dp/0007439296/ref=sr_1_7?ie=UTF8&qid=1357295358&sr=8-7) a great baking book full of gluten, wheat and dairy free recipes, although the baker uses eggs in most of her cakes and a lot of sugar, so when I came across a cake called Hummingbird, the name and the look of it inspired me greatly, so I just adapted the recipe and made the creation wheat, dairy and sugar free, also light and lovely..just like a Hummingbird...

Here's the recipe...

Ingredients for cake

200g Gluten free flour mix

1 tsp baking powder

1tsp xantham gum

1 tsp cinnamon

1 tsp nutmeg

1 cup walnuts, chopped

1 flax egg

1/2 cup fruit sugar

200g pineapple - tinned or fresh - puréed

2 ripe bananas - mashed

1 cup sunflower oil

tiny drop of almond extract

Ingredients for filling

1 cup light tahini

1/2 cup honey

1/2 cup ground almonds

1/2 tsp nutmeg

1/2 cup pineapple juice

3 tbsp apple juice

To make the cake...

In a large bowl combine all dry ingredients, make a well in the centre and add the puréed pineapple, bananas, flax egg, sunflower oil, almond extract and walnuts and mix well until a combined batter forms. Pour the mixture into two cake tins and pop in the oven at 180oC for 25-30 mins.

When ready, take cake out of the oven and leave to cool for 10 mins, then  turn onto a wire rack to cool completely. Once cooled, make the filling and topping...

Mix all ingredients together in a bowl, adding more honey if desiring a sweeter taste, (I also added a little coconut cream too). Spoon half the mixture on top of one of the cakes, then pop the other cake on top, and spoon rest of mix on top of cake, decorate with almonds and walnuts.

and there it is..your beautiful little Hummingbird cake :)

x